Soufflé Pancake with Miso Mushrooms
There are two kinds of breakfast eaters: ones who like savory best, and ones who like sweet. For the savory loves, pancakes can be a disappointment. Enter the savory pancake! Here, a Japanese-inspired souffle pancake is cooked in a large format, similar to a frittata, and gets intense flavor from tamari, spicy ginger, and toasted sesame oil. All that is topped with sautéed scallions, bok choy, and mushrooms, which are tossed with deeply-flavored miso, an umami flavor bomb. Serve with sriracha for spice, if desired.
Red and Green Chilaquiles
What does chips plus eggs plus chicken plus a richly-flavored tomato sauce equal? A delicious meal any time of day, that’s what. To make the chilaquiles, you’ll turn regular corn tortillas into cumin-spiced chips. Those get mixed into a tomato-chicken base and topped with fried eggs and spicy jalapeños. This version doesn’t call for any cheese, but crumbled cotija would be right at home here. Serve right on the table with lime wedges and some light, refreshing beers.
Poached Eggs With Chile Butter and Yogurt
For a recipe to be good, it tells you how to get the intended meal on the table. But for a recipe to be great, it teaches you something that you can take away. This recipe fits the bill. You’ll make a chile butter that not only tastes delicious drizzled over poached eggs, yogurt, and pita, but would be equally at home stirred into pasta, drizzled onto store-bought hummus to fancy it up, or tossed with roasted vegetables. Plus, once you’ve got the hang of the method, you can experiment with different spice and flavor combinations.
Bacon, Egg and Beef Hand Pies
First off, anything wrapped in puff pastry is destined to be delicious. Second, anything with both bacon and a saucy ground beef mixture is similarly going to be a homerun. Topped with an egg and baked all together and you’re in for an incredibly decadent breakfast. Since these take a bit of preparation, they’re great for a weekend brunch or dinner. An arugula salad with a mustardy vinaigrette would be a welcome addition to cut through the richness. And if it is weekend brunch, why not go for a pitcher of mimosas, too?
Chard and Herb Frittata With Cherry Tomatoes
So often egg recipes recommend serving a green salad alongside to cut through richness and add a healthful element. Here, there’s no need, since this egg-dish does double duty: it is rich and satisfying, but also gets in a hefty serving of greens. There’s both Swiss chard, plus a cup each of chopped parsley and cilantro folded into the frittata. Any leftovers would make a killer breakfast sandwich. Layer with a spicy mayo (just stir hot sauce and mayo together) and pile onto buttered toast. Bonus points for throwing some bacon or sausage into the mix.
Chickpea Niçoise With Tahini Dressing
Niçoise salads have earned their place in the salad canon alongside Caesar and Cobb salads, and for good reason: the combination of fresh ingredients, tart dressing, and hard-cooked eggs is not only a delicious way to eat more vegetables, it’s also and deeply filling. Normally, a Niçoise has tuna, but this vegetarian version swaps cumin-spiced chickpeas in for protein, and a garlicky tahini dressing stands in for the traditional mustard vinaigrette. Add some crumbled feta for richness and the end resulting dish is a original blend of French and Middle Eastern influences.
Turkey Burgers With Lime Mayo and Crispy Oven Fries
Turkey burgers get a bad rap, but it doesn’t have to be that way when you make them in your own kitchen. This is because you get to control the seasoning—since turkey is a blank canvas, the spices and level of salt can make or break the taste of the final burger. Here, chili powder adds tons of flavor, since it’s a blend of several different spices including garlic powder, dried oregano, and of course, dried chilis. Add some chopped onion and the patty is flavorful, not bland or dry. Topped with a lime mayo and ripe avocado and you might never go back to beef burgers.
Sweet and Spicy Pork Tenderloin
When you think of pork tenderloin, all too often what comes to mind is a dry, round slice of unappetizing meat. Here the opposite is the case. A pound of tenderloin is braised in a brown sugar and soy-spiked beef stock in a slow cooker until the meat is meltingly tender. So tender, in fact, that you can shred it easily with forks. Served with fresh cucumber and carrots over hot rice, this meal is both comforting and fresh—a balance that’s often difficult to find. Leftovers would be delicious in as a fried rice, or tossed with fresh cilantro and greens for a filing salad.
Big Batch Morning Glory Baked Oatmeal
Baked oatmeal is the kind of recipe that sounds like a contradiction when you first encounter it. It’s baked, and it’s oatmeal? Isn’t oatmeal supposed to be a quick stovetop thing? Well, yes, but hear us out. Oats stirred together with many different mix-ins allows them to soak up extra flavor, plus you can make a big batch for a crowd without manning the stove, or dishing up a toppings bar. Not to mention, the addition of eggs in the batter make this breakfast deliciously pudding-like. Most baked oatmeals call for regular milk, but this makes use of coconut milk, instead. It’s both great for the dairy-free, and tasty for anyone.
Poblano and Squash Tacos
When you’re looking to get a homemade dinner on the table fast, few kitchen appliances are more useful than the broiler. Cooking food directly under the hot flame makes quick work of whatever sits beneath it—in the case of these tacos, butternut squash and poblano peppers. Once the vegetables are cooked (in only ten minutes!), you’ll tuck them into broiled tortillas with a lemony sour cream, cotija, roasted pumpkin seeds, and cilantro. Easy, fresh, healthy, and fast. What more could you want from dinner?